Feta & Herb Chickpea Quinoa Sliders

What’s this? It’s a recipe. Remember when I used to post them?

It’s only been one week since I posted my last recipe but it feels like months ago.

The unintentional break at home was nice. I planned to post a few recipes last week but after my computer charger bit the dust and I was waiting for a new one to be delivered I figured it was a good time to take a few days off. I’m not sure my brain fully released but close enough.

It also gave me the chance to cook a few recipes from the archives for my family. I always forget how much easier it is to cook recipes when you’re not documenting along the way. Don’t get me wrong, I love documenting recipes, but it’s a nice break to just cook.

Albeit quick, the break from creating recipes was really just what I needed after an intense few weeks of project deadlines. Deadlines that I’m so fortunate to have but nonetheless left me drained. My mom was probably left drained, too, as she helped non-stop while she was here.

While I typically make my veggie burgers more bean-heavy and without egg, I wanted to change things up with this recipe. I set out to create more of a fun summer appetizer. Although, it could totally turn into a meal.

If you don’t feel like getting fancy just smash a few of the patties in between toast, top with feta, a few sliced olive, and a drizzle of olive oil + lemon juice.

Or, crumble over a bed of greens with whatever toppings you like and go to town.

But the skewered slider stacks are pretty dang cute.

Print this!

Feta + Herb Chickpea Quinoa Sliders gluten-free // yields appx. 16, 2-inch sliders

  • 1 1/4 cups chickpeas, skins removed
  • 2 cups cooked quinoa
  • 1/2 cup finely crumbled feta
  • 1/4 cup finely diced shallot
  • 3 tablespoons finely chopped sun-dried tomatoes, not oil-packed
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 tablespoons chopped fresh oregano
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon salt
  • 1/4 – 1/2 teaspoon pepper
  • 1/8+ teaspoon red pepper flakes, optional
  • 2 large eggs
  • 1 tablespoon extra virgin olive oil
  • 1/4 – 1/2 cup quinoa flour, or light buckwheat, oat, etc.

garnish: toast, baby kale, feta, kalamata olives, lemon, olive oil

For the sliders: Place chickpeas in a large bowl and mash well with the back of the fork making sure to break all of the beans. Stir in the quinoa, feta, shallot, sun-dried tomatoes, garlic, oregano, thyme, salt, pepper, and red pepper flakes [if using].

In a small bowl whisk the eggs with the oil. Pour the egg mixture over quinoa mixture and stir together.

Let sit for 5 minutes and place a large skillet over medium/med-low heat add 1-2 tablespoons of oil to thoroughly coat the pan.

Stir in 1/4 – 1/3 cup quinoa flour. Scoop a golf ball sized amount of the mixture into your hands and form into a ball by passing back and forth between your hands. Lightly flatten the patty to about 1/2 – 3/4-inch thickness. [The mixture will feel fairly loose and wet but should hold together. If the mixture is not holding together add 1-2 tablespoons more quinoa flour at a time until patties form. The patties firm while cooking.]

Gently place each patty in the pan and cook for 5-6 minutes until golden brown and firm. Avoid overcrowding the pan. [I fit 6 small patties in my 10-inch pan.]

Carefully flip to the other side with a spatula, lowering to the pan with your hand. Cook for another 4-6 minutes until golden brown. If they’re browning too quickly reduce heat to medium-low. You want to cook them for the full amount of time so the egg fully cooks.

Keep cooked patties in a warm oven [preheated to 200* Fahrenheit] on a baking sheet until ready to serve while you cook another batch of sliders. Or, let cool to room temperature if desired.

To garnish: Toast bread and slice into squares slightly larger than the patties. Let toast cool. Place a few baby kale [or other] leaves on top, followed by the slider, a drizzle of olive oil, squeeze of lemon, small cube of feta, and a kalamata olive. Skewer together and serve.

Notes: The eggs are crucial in this recipe. Fully mashing the chickpeas and removing the skins will help ensure the patties hold together in the pan. I recommend making the patties no larger than 3-inches.

*Check this post for my favorite quinoa cooking method. I now use 1 1/4 cups water : 1 cup dry quinoa instead of 2 cups water.

Happy Tuesday! Enjoy!

Ashley